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Black-eyed Pea, Corn and Rice saladBlack-eyed Pea, Corn and Rice Salad

Prepared by: Amy Vance,
Nutrition Specialist,

University of Missouri Extension

February 19, 2017

 

Yield: 6 servings (1½ cups per serving)

 

Ingredients

  • 31 ounces no-salt added black eyed peas
  • 1 cup cooked brown rice
  • 1 15.25-ounce can no-salt-added or low-sodium whole kernel corn
  • 2 celery stalks, chopped
  • 1 bell pepper, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 2 tablespoons lemon juice
  • 1 tablespoon parsley
  • 1/8 teaspoon black pepper

 

Preparation

  • Combine all ingredients in a large bowl.

 

Nutrition information per serving

Calories: 231

Total Fat: 4g

Sodium: 62mg

Carbohydrates: 41g

Fiber: 7g

Protein: 10g

 

Source: American Heart Association

 

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to https://mydss.mo.gov/food-assistance/food-stamp-program. For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.

 


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Last update: Monday, February 20, 2017